Servings: 12 to 14
A popular rice dish, paella originated in the Valencia region of Spain, and can made with a multitude of different ingredients, including chicken, pork, shellfish, fish, eel, sausage, beans, peas, peppers, or artichokes. Many believe that there are only three essential ingredients: rice, olive oil, and saffron (which turns the rice a vibrant golden color). Paella is perfect for the outdoor grill because you need to start off hot and gradually reduce the temperature.
This recipe makes more seasoning rub than you need (1/2 cup) but leftovers will keep in an airtight container for up to 6 months. It’s great on both chicken and vegetables.
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This recipe is always a hit and has become a favorite request of friends and family. I make extra spice rub even though the recipe doubles what is needed and use it for chicken nights (Friends rave about the chicken whenever it is served)! For a big crowd I also will add scallops for those who love sea food. Sear them in the pan right after the chicken and finish them off later when the shrimp is added.
I love this method of cooking the paella directly in my kettle grill. Great dish for a party! I did think the spice rub was a little odd so I just skipped it, so the saffron flavor comes through much better.
You can call it whatever you want but that isn't paella. Authentic paella doesn't use any rub, and much less coriander, ginger nor curry. I am Spanish and have cooked hundreds of paella, be it barbecued or not. Please don't mislead people.
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